Chargrilled Beef with Tarty, Caper Dressed, Wild Irish Salad

We used rump as a more economical and flavoursome alternative to fillet steak.

Ingredients


  • for the beef:
  • rump roast (cut into two large pieces, cook to your liking)
  • salt and pepper
  • for the wild irish salad:
  • 2 tblsp capers
  • 3 cloves of garlic (peeled)
  • 4 scallions (peeled)
  • 5 anchovies
  • rape seed oil
  • chick weed (washed and dried)
  • flat leaf parsley (washed and dried)
  • (any selection of leaves can be used in this recipe)

Method

  1. For the Beef:
  2. We used rump as a more economical and flavoursome alternative to fillet steak.
  3. We used an open wood ember grill built by the scouts of Clough Jordan.
  4. Season the meat well and put on the grill to cook. Turn occasionally.
  5. When the meat is cooked allow the meat to stand for 15 minutes.
  6. For the Wild Irish Salad:
  7. Finely chop the capers, garlic, scallions and anchovies on a board.
  8. Put the salad leaves in a bowl and sprinkle caper mix into the bowl.
  9. Dress the salad with some rapeseed oil - this simply means pour some oil over the salad and mix around.
  10. Serve with the chargrilled rump steak.




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